Luxurious Spinach and Artichoke Dip (Party Size)

★★★★★ 1 Review
marnelwal avatar
By Nell Waldrop
from Metairie, LA

This is our go-to item at any family gathering, and there's never any left! Rich because of the cheese choices.

serves 25-30
prep time 30 Min
cook time 1 Hr


  •   1 lb
    bag frozen, chopped spinach
  •   1 lb
    each of the following cheeses, shredded: mozzarella, Swiss, Gruyere
  •   1
    medium onion, chopped finely
  •   2 Tbsp
    tsp. butter or margarine
  •   2 pkg
    8 ounce bricks of Philadelphia cream cheese, cut into one-inch cubes
  •   1 pt
    container of sour cream
  •   3 can(s)
    each (14 ounce cans) good quality artichoke hearts, drained & chopped; reserve artichoke liquid! (while chopping, if any artichoke hearts are tough, discard these)
  •   1 tsp
    Tony Chachere’s creole seasoning to taste
  •   2 pkg
    Tostitos scoops or other tortilla chip

How To Make

  • 1
    Preheat oven to 350 degrees.
  • 2
    Shred cheeses. Heat spinach in microwave and drain thoroughly. Chop artichoke hearts, reserving liquid.
  • 3
    Sauté onion in butter in large non-stick skillet until softened and translucent. Add drained spinach, sour cream, chopped artichoke hearts, and cubed Philadelphia cream cheese. Cook over low heat, stirring well, until cheese and sour cream are thoroughly blended.
  • 4
    Add most (about ¾) of shredded cheeses and stir until blended. Add Tony Chachere’s Creole Seasoning to taste. Add enough reserved artichoke liquid so that dip is just slightly soupy. Pour into large oven-safe dish.
  • 5
    Bake about 30 minutes until dip is heated through. Remove from oven and sprinkle remaining cheese on top. Return to oven until cheese is golden brown, about 5-10 mnutes. Serve with Tostitos scoops.

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